Falafel Salad Bowl (Egg-Free)

Instructions

1. 1The day before you plan to cook, place the 1 cup Dried Chickpeas in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain and rinse the soaked 1 cup Dried Chickpeas. Place the drained chickpeas into a food processor. Add the 1 small Onion, 0.5 cup Fresh Parsley, 0.5 cup Fresh Cilantro, 3 cloves Garlic, 1 tsp Cumin, 1 tsp Coriander, 1 tsp Baking Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 2 tbsp All-Purpose Flour. Process until the mixture is finely ground but still has a slightly coarse texture.
3. 3Roll the chickpea mixture into small balls, about 2.54 cm in diameter.
4. 4Pour enough Olive Oil into a large, heavy-bottomed skillet to reach a depth of about 2.54 cm. Heat the oil over medium heat until it reaches 175°C. Carefully add the falafel balls to the hot oil, being careful not to overcrowd the skillet. Fry the falafel for 3-5 minutes per side, until they are golden brown and crispy. Use a slotted spoon to remove the cooked falafel from the oil and place them on a plate lined with paper towels to drain.
5. 5While the falafel are frying, prepare the dressing. In a small bowl, whisk together the 0.25 cup Tahini, 3 tbsp Lemon Juice, 2 tbsp Water, and 1 clove Minced Garlic until smooth.
6. 6Prepare the salad. In a large bowl, combine the 8 cups Mixed Greens, 1 pint Cherry Tomatoes (halved if large), 1 medium Cucumber (sliced), and 0.5 small Red Onion (thinly sliced).
7. 7To assemble the bowls, divide the salad mixture among four plates. Top the salad with the freshly fried falafel. Drizzle the tahini dressing over the falafel and salad.
8. 8Serve the falafel salad bowls immediately.

Substitutions

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